This Easy Quiche Recipe starts with a premade pie crust but no one has to know! It’s loaded with ham, cheese, and green onions and is the perfect easy breakfast or dinner!
You can really add anything you want to this easy quiche recipe — other vegetables, different cheeses or seasonings — but ham and cheese is our favorite way to do it up. I don’t know about you, but we love eggs for any meal of the day here. We’ll take any excuse to enjoy them for breakfast, lunch or dinner, and this easy quiche recipe definitely bridges the gap between all three. I love keeping my quiche recipes easy, and serving them up with lovely fruit or a beautiful fresh salad!
Eggs for Brunch
If you love eggs as much as we do, you might also like this Overnight Breakfast Casserole with Bacon or this Mexican Slow Cooker Breakfast
There are so many variations on a classic quiche recipe, but I wanted to keep things super simple this time around. We’re starting with a premade, refrigerated pie crust and filling it with all the good stuff!
You can definitely use a premade, frozen pie crust that has already been pressed into a disposable pan if you want to make this quiche even easier, but I like to roll mine out and bake it in one of my own pie plates. That way no one has to know about the shortcuts we took!
Tips for Making This Easy Quiche Recipe:
- This recipe really couldn’t be any easier — start with a premade pie crust, and fill it with your favorite things, plus some eggs and milk.
- A lot of quiche recipes you will find have precooked ingredients and require an extra pan plus additional prep time. We are using cooked, cubed ham and green onions in this recipe to ensure this easy breakfast quiche recipe comes together as quickly as possible!
- Don’t forget to keep an eye on the quiche as it bakes — you don’t want the crust getting too brown on top as the eggs cook! If necessary, cover the outside ring of the crust with a bit of foil to prevent it from browning further.
- If you aren’t a fan of the traditional pie crust, try making a Puff Pastry Quiche or these Easy Mini Quiche made with wonton wrappers!
Can You Make a Quiche Ahead of Time?
You bet! Once baked, cool the quiche for up to two hours on the counter, and then refrigerate. To reheat, cover the quiche with foil and bake for about at 325F (until just heated). Cooling it before refrigerating helps keep the crust a bit crisper.
How Do You Make a Crustless Quiche:
If you’re looking for a gluten-free alternative, or you’re just not a big fan of crust (hey, we all have our own preferences!), you can absolutely skip the crust and just pour the egg mixture right into the pan to make this into a crustless quiche recipe. It’s that easy!
Just don’t forget to grease the pie plate first because eggs can be tough to get out after they’re cooked!
Since you won’t need to watch the crust for signs of doneness, you will just bake a crustless quiche until the eggs are completely set all through the center.
MORE BREAKFAST RECIPES YOU’LL LOVE
- Overnight Breakfast Casserole with Sausage– a hands-down family favorite!
- Blueberry Baked Oatmeal – a healthy, sweeter option
- Banana Breakfast Cookies – for breakfast on the go
- Overnight Refrigerator Oatmeal
- Banana Nut Crunch Muffins – mmmm, muffins!!
Easy Quiche Recipe
Ingredients
- 1 single pie crust unbaked
- 6 large eggs
- ¾ cup milk or cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cubed cooked ham
- 1 ½ cups shredded cheddar cheese divided
- 3 tablespoons sliced green onions
Instructions
- Preheat oven to 375°F.
- Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
- In a large bowl, whisk together eggs, milk, salt and pepper.
- Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.
- Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Repin this Super Breakfast Recipe
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This is a great simple recipe that you can work off adding your choice of ingredients. I added 3/4 cup cottage cheese and whipped it with the eggs and milk with a hand blender. it comes out fluffier.
I was wondering why this recipe doesn’t use a pre-baked pie shell?
Hi Sandy, this recipe does use a pre-made pie shell, but it’s not pre-baked. I hope that helps!
This is delicious! I used half heavy cream and half reduced fat milk. It was creamy and oh so tasty! I am jeeping thus recipe.
Very easy to make & delicious!
Overall I would say that this is a good recipe I used it for more of a base and then added my own toppings and it turned out pretty good. One thing that I would have done differently next time is add more bacon cause I didn’t feel like I had enough in there but that was my own fault so overall good recipe would make again.
I think the real question might be – Is there a limit to the amount of bacon you should add?
I had all ingredients on hand so this was an easy and fast recipe to make ahead of company arriving.
The only difference was I added some whipping cream along with the milk.
Served along side with a pork sausage and slice of tomato – good!
Not even close to done in 40 minutes
Sorry to hear that Rodney, this recipe has turned out great for so many of our readers. Was your oven set to 375°F?
Super simple, but comes out just right every time. I did use. Half & half & worked well. Have made with a variety of veggies & cheeses as well as with regular & chicken bacon, broccoli, spinach, Swiss cheese, Mexican mix cheese, Italian cheese mix, even mozzarella,…
Thank you
Can you use half and half and if so, how much should you use? Should you sauté veggies first if using veggies?
Half and half works great, you can use the same quantities listed for milk in the recipe! Depending on the veggies you are using you may want to sauté them first. Tomatoes and diced bell peppers would probably be fine added directly in but a harder veggie like carrots you may want to sauté first. I hope that helps!
Love it! I added dried rosemary to it and let me tell you, the flavor was AMAZING
Everyone loved it! Can you tell me if the nutrition information includes making the recipe with the milk OR the cream? Thank you!!
It includes the milk. Thanks for checking!
What kind of milk is recommended? I keep 2% on hand – will that work?
that will work great.
I have never made a quiche before and I made this for my cousins who were visiting from out of town. It turned out PERFECT! I made it exactly per recipe instructions and the result was yummy! Everyone loved it! Great go-to recipe. Quick, easy, and tasty!
Thanks from Vietnam ❤️
Quick and easy recipe that can easily be customized according to your preference of meat and cheese.
So good. I think I forgot to click on fivestars
Made it today, so so good. I’ve made quiche before using his quick, but this using the pie crust was simply the best.
I am so glad you enjoyed this recipe Carol!
Absolute best quiche recipe. Turns out great every time. Thank you for sharing it.
Do quiches freeze well? I would like to freeze small slices and reheat in the microwave as a grab and go for easy breakfast.
Quiche freezes beautifully Catherine! I think that is a great idea.
This is Judy from Pt St Lucie, Fl
My husband and I enjoyed This recipe. I didn’t have American or sharp cheese so I made this with 3/4 cup each of Asiago and povolone (mild) cheese and heavy cream and it was awesome. Thank you . I will make it again most definitely.
I have a question, what kind of cheese do you recommend? Thank you!
Any cheese will work just fine in this recipe Nancy! I often use sharp cheddar, but Swiss or pepper jack is also delicious!